Food Protection Managers play a crucial role in ensuring the safety of the food served at their establishments. They oversee the implementation of food safety procedures, monitor food preparation and storage and provide staff with the guidance needed to comply with food safety regulations.
To perform these tasks effectively and in compliance with food safety laws, these individuals need to have the right knowledge and skills, which can be obtained through Food Protection Manager Training.
In many U.S. states, Food Protection Managers are required to demonstrate their proficiency in essential knowledge to regulatory authorities, usually by passing an exam that's part of an ANAB-CFP accredited program.
Whatever your specific needs, Userve now offers a Food Protection Manager Program designed to help you meet them.
In this blog, we will explore the importance of Food Protection Manager Training, how it can help you develop your food safety skills and what you can expect from the Userve Food Protection Manager Program once you sign up.
Already have the information you need? Feel free to head straight to enrolment.
Why Is Food Protection Manager Training Important?
According to the Centers for Disease Control and Prevention (CDC), approximately 48 million cases of foodborne illness are reported each year in the United States, and most of these are due to food handling and storage failures. Thankfully, most people only experience minor symptoms, but in more extreme cases, hospitalization or even death can become a possibility.
Food Protection Manager Training is vital in order to ensure that any food being served to the public is safe to eat and in compliance with relevant food safety laws and regulations.
Not only is ANAB-CFP certification a legal requirement in most states, but having a certified Food Protection Manager in charge can also provide a serious boost to the reputation of a business, by earning the trust of consumers who appreciate the establishment’s commitment to food safety.
What Does Food Protection Manager Training Cover?
Userve delivers a Food Protection Manager Program that includes a wide range of topics designed to ensure that managers understand the fundamental aspects of food safety and how to implement them effectively throughout their business.
Food Protection Manager Roles and Responsibilities
This part of the program underscores the importance of clearly establishing your responsibilities, particularly in the context of food safety management and compliance.
Additionally, this section will introduce you to different types of food contamination as well as the actions required to prevent them.
Food Safety Regulations
The program ensures that you understand the laws and regulations that govern food safety and how they apply to your business. It also outlines the consequences of non-compliance and the role you’re expected to play in making sure that your establishment meets its legal obligations.
Biological Contamination
This section discusses the bacteria, viruses and other microorganisms that can contaminate food and cause foodborne illnesses, outlining your responsibilities when it comes to implementing strategies for preventing biological contamination.
Following on from this, details are provided regarding the effective management of perishable and high-risk foods. The main differences between high-risk and low-risk foods are also explained, including the safety issues they pose and steps that can be taken to prevent food safety incidents from occurring.
Physical, Chemical and Cross-Contamination
The topic of contamination is expanded to explore other types (physical, chemical, and cross-contamination).
Physical Contamination
Techniques for detecting and preventing physical contaminants in food, such as pieces of metal, glass or other foreign objects.
Chemical Contamination
Understanding the various sources of chemical contamination and the appropriate storage and handling practices required in order to prevent it.
Cross-Contamination
Prevention strategies for cross-contamination, focusing on the transfer of pathogens between raw and cooked ingredients.
Foodborne Illnesses
This section teaches you the importance of foodborne illness prevention, managing outbreaks and ensuring food safety compliance. The emphasis is on the role you play in establishing food safety procedures designed to reduce the risk of foodborne illness incidents.
Food Allergies
This is where you’ll learn more about your allergen management responsibilities, including being able to identify common food allergens and implement food handling practices designed to prevent the allergic reactions they cause. A key element of this is cross-contact prevention.
Personal Hygiene
This section teaches you the importance of establishing effective personal hygiene procedures such as handwashing, illness reporting and the use of gloves. It also outlines the specific role you can play as Food Protection Manager when it comes to implementation, enforcement and training throughout your establishment.
Cleaning and Sanitizing
This section kicks off by explaining the key differences between cleaning and sanitizing and the roles they play in the context of food safety.
Not only will you be brought up to speed with various cleaning methods and cleaning products, but you’ll also receive guidance on how to implement a schedule of effective cleaning and sanitizing procedures.
Developing a Food Safety Plan
This part of the training program provides you with the steps needed to develop a Food Safety Plan aligned with the principles set out by the Hazard Analysis and Critical Control Points (HACCP) system.
HACCP principles:
- Conduct a Hazard Analysis
- Identify Critical Control Points
- Establish Critical Limits
- Monitor Critical Control Points
- Establish Corrective Actions
- Establish Record Keeping
- Establish Verification Procedures
Facility Design and Equipment Maintenance
In this section, you’ll discover the role that facility design plays in enhancing food safety and operational efficiency. It also outlines the importance of equipment selection, installation and maintenance to ensure that you meet the required food safety standards at all times.
Emergency Preparedness and Response
After participating in this part of the program you’ll be better prepared for emergency situations including power outages, natural disasters and water shortages. You’ll be taught how to develop an effective emergency preparedness plan and implement recovery procedures that guarantee food safety during unforeseen events.
Supplier Selection and Receiving Deliveries
This section is all about how you can take food safety into consideration when selecting suppliers and receiving deliveries. You’ll be shown techniques for assessing supplier food safety compliance as well as food safety best practices for receiving food deliveries, including inspection and and temperature control.
Food Storage and Preservation
This part of the program outlines the importance of food storage and preservation techniques when it comes to the prevention of spoilage and contamination. Topics include cross-contamination, temperature control and monitoring as well as inventory management practices such as FIFO (First In, First Out).
Pest Control
After completing this section, you’ll be able to identify common pests and implement effective pest management techniques designed to prevent infestation and contamination.
Food Protection Manager Exam
After you complete the online food safety training, you can obtain certification by passing an accredited exam designed to verify that you have the knowledge and skills needed to become an effective Food Protection Manager.
The Userve Food Protection Manager Certification Exam is designed to assess your knowledge of food safety as specified in the latest version of the Food and Drug Administration (FDA) Food Code and in accordance with the criteria and standards established through the Conference for Food Protection (CFP).
Your knowledge will be tested across a variety of subjects, including:
- Cleaning and Sanitizing
- Facility and Equipment Maintenance
- Food Preparation
- Food Safety Systems
- Foodborne Illness
- Health and Hygiene
- Purchasing and Receiving
- Regulatory Enforcement and Compliance
- Safe Storage and Transport of Food
The certification exam offered by Userve is recognized nationwide by the ANSI National Accreditation Board (ANAB) and aligns with the CFP Standards for Accreditation of Food Protection Manager Certification Programs.
This 90-minute online assessment is scored electronically by Userve and you receive an unofficial exam result immediately upon submission, confirming whether you passed the exam or not. If your exam attempt is unsuccessful, you will be sent an email outlining areas for improvement to give you a better chance of passing next time around.
If you have passed the exam, you’ll be given the opportunity to request your Food Protection Manager Certificate from your Userve account. This will then be emailed to you within 60 minutes, assuming that all verification procedures have been completed successfully.
Take the Next Step To Certification
If you’re a food business owner or manager looking to enhance your establishment's safety standards and ensure compliance, Userve’s Food Protection Manager Program should be your next step.
Begin your food safety certification journey by signing up for the Food Protection Manager Course & Exam today! Want to learn more before enrolling? Contact us to discover all the benefits of this training program.
